This is one of my favorite summertime flatbreads to make – the flavors are so light and fresh. Everyone who tries it asks for the recipe, and I’m happy to give it because it is so simple! The “sauce” of the flatbread is mashed blackberries…that’s it. The goat cheese adds a great savory flavor. If you’ve never topped your flatbread or pizzas with prosciutto…you are missing out. It crisps up so beautifully and I would say it’s even more delicious than bacon. The fresh basil and drizzled honey on top truly make it chef’s kiss, perfection. It’s so great for a little summer appetizer or side dish!
Blackberry Basil Flatbread
Servings 1 flatbread
Ingredients
- sourdough discard or a store bought naan or flatbread
- 1 cup blackberries
- ½ cup goat cheese
- 4 slices prosciutto
- ¼ cup basil chopped
- 1-2 tbsp honey
- salt, pepper & garlic powder to taste pepper & garlic powder to taste
Instructions
- If you are going the sourdough discard flatbread route – preheat your cast iron skillet in the oven at 425. Take skillet out. Drizzle olive oil onto the skillet and pour enough discard to fill the entire pan. If you want a thicker crust, you can add more. Season with salt, pepper and garlic powder. Bake for 10-15 minutes, and then take out and let slightly cool before topping.
- If you are going to the store-bought flatbread or naan bread route, place it on a baking sheet.
- Mash blackberries overtop flatbread until evenly covered. Add crumbled goat cheese and prosciutto.
- Bake in the oven at 350 for 10-15 minutes or until the cheese is melted and prosciutto is crispy.
- Top with fresh chopped basil & drizzle with honey.
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APPETIZERS + SNACKS
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